Mushi Hoya - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

Fermented foods

MiyagiMushi Hoya

Classification (Large)

Seafood products

Classification (Small)

Other seafood products

Main ingredients used

sea squirts

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Region of inheritance

Prefecture-wide (Sanriku Coast)

Product overview (special characteristics and types)

Steamed sea squirt is a dish featuring a seafood specialty of Miyagi Prefecture, sea squirt. Steaming it makes it easier to eat, enabling you to enjoy rich and delicious sea squirt outside of its summer season. Although this dish is often cooked by steaming with sake, dishes featuring sea squirt seasoned with condiments such as salt or soy sauce also exist. Sea squirt is in season from early summer to fall, and summer sea squirt is said to contain eight times more glycogen than winter sea squirt. It is also a treasure trove of nutrients, such as zinc, iron, taurine, vitamin D, and vitamin B12.

History and culture

Although the sea squirts harvested in Hokkaido are called akahoya, those harvested in Miyagi Prefecture are called maboya. These sea squirts are known for their yellowish color and uneven surface, which led to their nickname [sea pineapples]. As sea squirts make an appearance in Ki no Tsurayuki’s [Tosa Diary], they are said to have been eaten for over 1,000 years. The sea of the Sanriku region has a complex topography and rich amounts of plankton, making it an ideal location for sea squirt to grow. Cultivation of sea squirts started approximately 120 years ago, during the Meiji era, in what is now known as Karakuwa Town, Kesennuma City. Aquaculture is especially active on the northern side of the Oshika Peninsula, making this dish one of Miyagi Prefecture’s major seafood delicacies and providing approximately 80% of Japan’s sea squirt production.
Sea squirts spend two and a half to three years in the ocean, growing slowly, and reaching spawning season from around the winter solstice to early spring. Harvesting starts from around March. Sea squirts eat a lot of food from spring to summer and become very tasty.
Freshness is important to sea squirts, as bitterness and odors start to appear as they degrade. Steaming sea squirts suppresses their distinct odor, making them more palatable for those who are not fond of the dish. Furthermore, processes such as vacuum packaging are also conducted to enable those who live far away from Miyagi to enjoy sea squirt and make it available out of season.

Production method

The stem, water intake, and drainage holes are removed from the sea squirt still in its shell before cutting it in half. The black-colored innards are removed and the sea squirt is washed clean with salt water. These are arranged in a pot with the shells on the bottom, and a small amount of water is added to bring to a boil and steam at high heat, while being careful not to let them burn. As steam starts to appear, sake is sprinkled in the pot and the sea squirts are further steamed at moderate heat. Cooking is complete when the meat curls up. Adding sake creates a better flavor, but it can also be cooked without sake and instead steamed with salt, seasoned with spicy or soy sauce flavors, or pickled in vinegar. Frozen sea squirt can also be found at online shops.

Conservation and succession efforts

Sea squirt processing businesses, individuals, companies, organizations, and administrative organizations of Miyagi Prefecture have come together to establish the [Miyagi Prefecture Sea Squirt Council], which promotes the appeal of Miyagi sea squirts within Japan and to the world. This council certifies sea squirts that have undergone strict quality and freshness control as [Ultimate Sea Squirts]. The council makes efforts toward its branding and other initiatives, such as holding the [Sea Squirt Festival] and participating in exhibitions.
The general incorporated association [Hoya-hoya Society], which aims to boost recognition of sea squirts and promote the Tohoku region by expanding sales channels, disseminates information online and through pamphlets.
Miyagi Prefecture has so far conducted sea squirt promotion in the US and Vietnam, and has said it will continue to focus on developing overseas sales channels in the future.

Main consumption method

Some ways to eat sea squirts are as sashimi or broiled, and also as vinegared dishes, salted, as tempura, in seasoned and cooked rice, and for shabu-shabu. It is also common to eat them with cucumbers, which are in season at the same time. Additionally, recent years have seen various processed products, such as sea squirt curry and jerky.
Hoya-zoni, which is a homecooked dish in the Ishinomaki region, features sea squirts pickled in salt, which are broiled and hung to dry for the broth, and after being reconstituted, used as an ingredient. This dish was selected as a [100-Year Food] by the Agency for Cultural Affairs in March 2023.
Steamed sea squirt is served simply by removing the shell as an appetizer with alcoholic beverages, and is also delicious sauteed or in salads. It is served sliced and in soups for school lunches, among other variations, and is a familiar food for children as well.

At-home recipes：Steamed sea squirt dressed with vinegared miso

Ingredients

Steamed sea squirt

8 pcs.

[A] Miso: 2 teaspoons Mirin: 1 teaspoon Vinegar: 1/2 teaspoon Green perilla (fine strips): 1 leaf

Green perilla (fine strips)

1 leaf

How to make

Deshell steamed sea squirt.

Put and mix the ingredients from A in a bowl, add the sea squirt deshelled in 1, and dress it with the mixture.

Put the sea squirt with the dressing in a dish and garnish with green perilla.